Grilled Pork Chops With Pineapple Salsa

Preparation

1. Step 1

   Prepare a grill for medium-high direct heat on half the grates. Clean and oil the grates.

2. Step 2

   Place the pork chops in one layer in a large shallow dish. Poke each chop several times with a fork, and season with salt. Add the whole garlic cloves, half the chopped pineapple, 2 tablespoons oil, ¾ teaspoon salt and a few grinds of black pepper to the carafe of a blender or bowl of a food processor. Blend until mostly smooth, scraping down the sides as necessary. Pour the mixture over the chops, turning them to fully coat each one. Let marinate 5 to 10 minutes.

3. Step 3

   Combine the remaining chopped pineapple, the minced garlic and the cucumber in a medium bowl. Toss, seasoning with salt and squeezes of lime to taste.

4. Step 4

   Place the pork chops on the grill over direct heat. Grill until well marked and slightly charred, about 5 minutes per side. Transfer the chops to indirect heat, cover and grill until chops are fully cooked, about 4 minutes. The thickest part of the chop should reach an internal temperature of 140 degrees. Transfer to a platter and let rest for 5 minutes. (Alternatively, heat a grill pan over medium, oil the grate and cook the chops 8 to 10 minutes per side.)

5. Step 5

   Give the salsa a quick stir and taste again for seasoning. Place a grilled chop on each plate. Spoon the salsa over the chops and enjoy with the rice and any remaining lime wedges, if desired.